Acidity
A dry, crisp taste present to some extent in all wines, but ideally in balance with other flavor characteristics. Acidity is essential to the aging process.

Aroma
The distinctive, pleasant odor especially associated with young wines; see also Bouquet.

Aromatic
Having a distinctly spicy or herbal aroma.

Astringent
Having a dry taste associated with high tannin content, and especially typical of young wines

Body
The weight, texture, and alcohol content of a wine.

Bouquet
The complex aromas that develop with age in fine wines; young wines have aroma, not bouquet.

Clean
Having a fresh balance of aroma, appearance and flavor.

Closed
Having not yet reached full potential thr ough aging; typically associated with young, big reds such as Cabernet Sauvignon or Bordeaux. May also be the result of a wine that is too cold.

Complete
Satisfying and mature, with good mouth-feel and finish.

Complex
Having multifaceted aroma and flavor; a hallmark of greatness.

Full-bodied
Dense with flavor and texture, and typically higher in alcohol content.

Noble
A term used to describe certain grape varieties that are associated with fine wines, most notably Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling. Syrah, Nebbiolo and Sangiovese are sometimes also included.

Nose
A wine`s aroma; a "good nose" is desirable, while an "off-nose," meaning the aroma is defective or offensive, is not.

Nutty
Nutlike aromas typical of sherries and mature white wines.

Open
Revealing full character.

Oxidized
Spoiled as the result of overexposure to air, resulting in a flat, stale, or sherry-like flavor and aroma.

Round
Having smooth and well-developed flavors, with no rough edges.

Sharp
Having biting acidity or tannins.

Silky
Having a smooth body, flavor, and finish.

Spicy
Having the flavor or aroma of spices such as clove, mint, cinnamon, or pepper.

Structure
The way the elements in a wine are configured, ideally in balance.

Tannin
A natural compound found in the skins and seeds of grapes that gives a wine acidity. Most prominent in red wines.

Vanilla
A scent associated with oak aging.

Velvety
Especially smooth and rich in texture.

Vigorous
Having a strong body and assertive, fruity flavour.